Lemon Curd Tart with Olive Oil

2 tablespoons almond s with skins, toasted and cooled

3/4 cup all-purpose flour

1/4 cup confectioners sugar

Pinch of fine sea salt

1/2 stick cold unsalted butter , cut into 1/2-inch cubes

1 large egg yolk

3 1/2 tablespoons fruity olive oil (preferably French) For lemon curd:

3 large lemon s

3/4 cup granulated sugar

2 teaspoons cornstarch

2 whole large egg s plus

2 large yolks

1/2 stick unsalted butter , cut into 1/2-inch cubes

2 tablespoons fruity olive oil (preferably French) Equipment:

a 9-inch round tart pan with removable side; a small offset spatula